The Cacao Roaster

Roasting is an essential part of developing flavor chocolate lovers crave. Origin and fermentation of the cacao bean alone are not enough to bring out the rich experience that makes people passionate about chocolate. 

Roasting high-quality, properly fermented cacao beans cultivates the rich and nuanced flavor profiles through a non-enzymatic browning process. This process affects the beans on a molecular level (also called the Maillard reaction). Browning results in varying concentrations of carbonyl amino compounds that shape your customers’ experience with your chocolate.

The roasting process develops a rich flavor profile while improving microbiological properties and loosening the shell and reducing moisture. Roasting reduces moisture levels (to approximately 7%) so your beans can be economically and practically ground into fine liquor. 

Roasting is a decisive factor that reveals the final aroma and experience by developing underlying flavor profiles developed in the fermentation phase.

Cacao Beans from different parts of the world present with different characteristics. For example, Malaysian cacao butter is harder and has a higher melting point than cocoa butter from West Africa. These differences in beans and origins require the ability to control roasting variables to achieve a chocolate culinary experience your customers cannot resist.

Armed with this intimate knowledge of the cacao bean and confectionary process, our Diedrich Cocoa Roasters are designed and engineered specifically to empower you as a cacao roasting master. Diedrich roasters will empower you to enjoy the flexibility to specify roasting parameters as you maximize the sensory characteristics of every bean or nib. That is the Diedrich Difference